Ingredients:

Razor clams 500g, . Chives. Vegetables, cooking oil, a little salt, soy sauce, 1 tbsp of fresh flavor, 1 tbsp of cooking wine, dry red chili peppers

Steps:

1. pot of water boiling fresh razor clams poured into the boiling water, see the shells open up to remove the meat of the shells through the cool water.

2. Leek. Vegetable cut into segments

3. Pour cooking oil in the pot dry red pepper cut into segments into the pot to burst incense, will be dealt with razor clam meat into the pot to pour on the wine stir-fry.

4. Leek. Vegetables into the pot into the salt, soy sauce, flavorful fresh stir fry a few times over high heat out of the pot.

Tips

Boiling water will be cooked open razor clams out of the meat with water to wash again, the most critical tear off the edge of the meat mouth skin mixed with impurities and broken shells.

Mixed razor clam casserole pot

Ingredients:

Razor clams 250g, half a potato, half a carrot, half a asparagus, half an apricot mushroom, 3 garlic leaves, 5g ginger, 50ml water, 5 teaspoons of cooking wine, 60ml of vegetable oil, 1/3 teaspoon of salt, 1 dried red chili pepper

Steps:

1.the surface of razor clam Wash it, then put it into water, add a little salt and soak it for about 4 hours to make 2. it spit out the sand.

3. Put some water in a pot, add razor clams, ginger and 3 teaspoons of cooking wine, and boil over high heat until the razor clams open, then turn off the heat.

4. Rinse the blanched razor clams again with water to remove any remaining sand.

5. Ginger asparagus shells, sliced for use.

6. carrots washed, sliced to be used.

7. Almond mushrooms are also washed, cut into slices.

8. Peel and wash potatoes, cut into slices.

9. Add water to the pot, bring to a boil, add asparagus slices, carrot slices, potato slices, and almond mushrooms slices, and blanch for 1 minute, then remove and drain some water.

10. Put the razor clams, asparagus, carrot, potato and mushroom into a large pot, sprinkle with salt and mix gently.

11. Prepare a small casserole dish with a layer of sliced vegetables underneath.

12. Then add all the remaining ingredients to the casserole.

13. Top with ginger and 1 dried red pepper.

14. Pour in the remaining 2 teaspoons of cooking wine.

15. Pour in the vegetable oil, trying to pour in a circle, not in the same place.

16. Sprinkle with a little white pepper.

17. Then add 50ml of water, cover the casserole with a lid, bring to a boil over high heat, then turn to medium-low heat and continue to cook.

18. While cooking, you can prepare garlic leaves. Wash the garlic leaves and cut them into segments.

19. When the soup in the casserole dries up, turn off the heat (about 5 minutes or so), add the garlic leaf segments, then cover and simmer for 1 minute, so that the garlic leaves sprinkle out the flavor.

Tips

1. Be sure to soak the fresh razor clams you buy in lightly salted water to make them spit out the sand. Blanch them until they open and then rinse them so they are clean!

2. Because the cooking time after transferring all the ingredients into the casserole is not very long and there is not much water, blanching all the vegetables first will make them easier to cook and reduce the subsequent cooking time, retaining most of their nutrients.

3. Adding white pepper powder can enhance the aroma and taste better. Add white pepper powder dry chili pepper, etc., can neutralize the razor clam nature of cold.

4. To do this dish, the oil should be slightly more, do not put more water, cooking time does not need to be too long, high heat boil after turning to medium-low heat directly to the soup to close the dry can be, so that it will be more delicious.